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Stuffed Cabbage Rolls

By Carol Zorawowicz


Difficulty: Easy

Prep time: 15 minutes

Cook time: 80 minutes

Servings: 8-12


  • large head of cabbage
  • enough water to cover & boil cabbage
  • 2 teaspoons salt, divided
  • 1½ cups cooked white rice
  • 1½ pounds lean ground beef
  • 1½ pounds lean ground pork
  • 3 slices bacon, chopped
  • ¼ cup finely chopped onion
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 2 tablespoons brown sugar
  • 1 (28-ounce) can crushed tomatoes
  • tomato juice, to cover rolls


Place cabbage in a stock pot with enough water to cover. Salt the water (1 teaspoon). Bring to a boil. Turn cored cabbage & remove the cooked leaves to a strainer to cool—cool until all leaves are tender. Trim thick veins off of each leaf.

Sauté onions and bacon.

In a bowl, mix ground beef, ground pork, rice, onion & bacon mixture, eggs, garlic powder, remaining salt, pepper. Pack a small amount of mixture in the center of each leaf—do not overstuff. Roll leaf starting at the stem—fold sides inward.

In a bowl, mix the can of tomatoes with brown sugar. Pour mixture over cabbage rolls. Then add the tomato juice to cover rolls.

Bake at 350˚F for 1 to 1½ hours. Beef & pork should be fully cooked—if it’s pink, cook it a bit longer.